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Overloading the Machine

Chocolate Macadamia Nut Cookies

from the Candle Cafe Cookbook, by Joy Pierson and
Bart Potenza with Barbara Scott-Goodman

Makes about 18 cookies

1 cup unbleached all-purpose flour

1 cup unrefined sugar

1 cup dairy-free chocolate chips

3/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/8 tsp sea salt (fine-grained)

1 cup chopped macadamia nuts

1/2 cup soy margarine

1 tbsp egg replacer

1 tsp vanilla extract

Preheat the oven to 350F. Grease baking sheets or line them with baking
parchment.

In a large mixing bowl, mix together the flour, sugar, chocolate chips, cocoa
powder, baking soda, salt, and nuts. In another bowl, whisk together the
margarine, egg replacer, and vanilla. Pour the wet ingredients into the dry
mixture and mix well to combine.

Using a tablespoon, drop the batter 2 inches apart onto the baking sheets. Bake
for 15 to 20 minutes, until the bottoms of the cookies begin to brown.

Notes: I've used the ENER-G egg replacer, and Bob's Egg Replacer. I mix 1
tablespoon of the powdered stuff with water as per the package directions, then
add it to the recipe. I'm concerned that Earth Balance margarine maybe doesn't
work so well as the dough was very crumbly and I had to add more oil to it.

Whenever you find that you are on the side of the majority, it is time
to reform.